Thats the way to cook! No need for 10 different ingredients added , no huge fire, let the fat give the meat that flavor & natural juices. My favorite cook/BBQ master right here!
This is how my dad cooked briskets and he always has. This is Old school. When we moved to Texas everyone would look at him like he was crazy. FAT side down!, WHAT! MOB! WHAT! But when they gave it that first taste, everyone was asking can Leroy the cook the brisket for Thanksgiving and Christmas. I grew up starting cooking brisket in the Texas way for a few years. Then I came back to old tried and true and to this sticking with it. If I could give this video a 1000 thumbs up I would.
Funnily enough the old school in Texas is direct heat too. The super trimmed offset stuff really exploded in the 90s. Meat City market in Giddings still do direct heat briskets.
@Stargazer69 the bars control the heat by controlling how much oxygen enters the barrel. If your fire starts to die down you can remove a bar or both.
This feels authentic, real. It’s hard not to like him. His chill calm manner is soothing. He is clearly knowledgeable. Who doesn’t like learning something new? The final product looks delicious.
I cannot believe I am only now finding this man's channel. 52 smokers of various types and did this select brisket with no trimming and it came out like a champ. I follow mostly the new school guys from Texas, but I love learning Q from all over the US.
I'm on my second brisket now with your recipe and method. The first one was hands down the best brisket I've had anywhere or cooked myself. And I'm hyper critical of my food.
This is the best brisket recipe I've seen. Very easy, straight forward and no nonsense and the final product had my mouth watering. Thank you for sharing.
You have to be an inspiration to everyone who loves barbecuing, grilling, and cooking in general. I love your delivery. Excellent teacher! Thanks for making this video.
I love how you keep things so straightforward and show us the no-nonsense fundamentals of amazing southern BBQ. There's no better style of cooking on this planet! Well, that's my opinion anyway.
You followed my cardinal rule, " Don't overthink it ". I learned almost the same technique from old friend about 25yrs ago. Although he didn't mop, his method was virtually the same. Your calm demeanor was refreshing to watch. IMO, bbq should be relaxing and enjoyable. You did just that! Thank you.
It was interesting seeing a different take than the Texas style brisket that basically everyone on RUclips does. I'll admit I was a bit skeptical when you said it was only going to cook about 6 hours. That looked like a 10 hour size brisket at least. Your results made me a believer. I may have to come back and take some notes before my next brisket cook. Salute!
At almost 50 yoa and born and bred Texan, this is how I have always done brisket. The "Texas style brisket" is a generalization so the industry can talk about differences.
My granddaddy to my dad to me as a 10 year old and I’m 57 now. We’ve done our bbq old school. Enjoyed your video and it proves old school has always works. Take care I’ll be watching.
Yes sir so many people try and reinvent the wheel and lost family past down recipes die. I'm using my God given gift to keep that old school tradition going. Thank you for watching and great to have you aboard sir.
😲 WOW! You are the Indiana Jones of Southern style BBQ🤠. I loved the wood and charcoal combo. I do that myself got laughed at couple times for doing it, however everyone that cooks has their own signature to their art. Truly amazing technique; very old school. Appreciate the used of aluminum 👍 and all the gloves as well as explaining the types of gloves 🧤🧤🧤 you are a great foodie. Your setup is great. 52 cookers means, each one is different💯. Knowledge/style, flavor and hygiene that's what great cooking and recipes are about. Five Stars🌟🌟🌟🌟🌟
I prefer the coal & wood combo myself. Wood is good but I don't like the way it can overpower food, especially if you have the wrong wood such as mesquite.
I usually don't finish watching these types of cooking videos, especially Brisket Smoking. You are the only one who doesn't cut off the fat In all the videos I've seen and I think the same as you. I learned something new today or something Old School ,either way this is method I will start using, with your permission of course. I really appreciate the way you presented this video, very informative and the calmness in your voice is something you don't see much. Thanks very much for posting this, you now have a new subscriber and I will definitely check out your other videos. LOOKS DELICIOUS 😋..
Thank you so much and yes I leave that fat on because a pretty Brisket is not a tender one the fat is my heat bumper. Thank you for the sub and I do hope you find great content in some of my other video's. We also have a new channel Side Dishes and More you can see other food videos on Aswell. Smoke on my friend.
You sir saved my day. I’m doing a beef brisket for friends tomorrow and your video was so helpful. Thank you, idd hang on your porch and just eat meat with you any day. Tyler from Edmonton.
Great video man! I have the same barrel. To many RUclipsrs are all about buying expensive briskets and trimming them to look pretty. Bbq is about making a cheap piece of meat taste good. I think most RUclipsrs put people off with all their “rules”. You do it how it’s meant to be done👍🏻
@@johnshelley7330 the bars control the heat by allowing or restricting oxygen through the holes. If your fire starts to die you take one or both bars out
I went down the brisket rabbit hole and this video makes the most sense to me. Keepin’ it simple! Thank you for taking the time to make this video. By the way seeing all you BBQ/grills/smokers makes me think if you played guitar, you’d have HUNDREDS of guitars! God bless you, sir!
I liked the fact you didn't trim the brisket--especially cooking over direct heat. That fat cap will help protect the meat--and give incredible fat-smoke flavor as it drips over direct coals! Excellent!!!
Excellent Stuff!!! Ive been cooking southern style BBQ all my life. Your style reminds me of my Dad. He started teaching me how to cook/grill when I was around 10 years old. I'm now pushing 60yo and this video was a TOTAL inspiration to me. Keep doing what you do.... I have just now stumbled onto your channel but I WILL check out all your videos.
I used your exact same technique on that 12 pound shoulder clod I mentioned previously - worked perfect - 6 hour cook on my direct heat cooker - everyone loved it - after I removed from the foil - I wrapped in butcher paper and let it rest 14 hours in my warmer
Sir, as a native Texan I appreciate your brisket techniques and the fact that you put the lard on the fat cap God bless you lol. It looks beautiful and I wish I could get a taste.
This charcoal/wood technic is incredible. Thank you. I have a 22” Weber. Don’t have splits but used hickory and apple chunks. I had a few chicken thighs and Italian sweet sausage. Nice smokey flavor but not too Smokey. Love the hat. I love the education you provide too. Been smoking and grilling for years but you offer a new approach.
You are very welcome; sir and I am just putting out content I would like to see. Sounds like you know what you're doing. And having fun doing it. Thank you for your great kind words. Stick around don't go anywhere.
Today was my first ever brisket. I literally followed your recipe including the Walmart select brisket. To be honest......it wasn't that bad. I need more practice on my drum smoker but everyone loved it. Very few leftovers. Thanks for the great video...Sticking around. Not going anywhere.....
I'm new to your channel. I once went to barbecue school back in the 90's. I've since gotten away from cooking on the grill. Looking at your channel is very inspiring. I will get back to barbecuing thanks to you. Thanks again for sharing your expertise.
I only have four cookers and my wife thinks I have too many! I’m 48 and remember my grandma cooking with lard when I was a little kid but haven’t thought about it until seeing your video. Brisket looks amazing!
This weekend will be my 1st time smoking beef brisket and I'm going to try your recipe, I'm even going to Walmart to purchase the brisket. I'll let you know how it goes.
He did a fantastic job, and you kept your kitchen controls airtight, whatever recipe you stuck to that’s what you used, and it yielded the result. That brisket looked fantastic, in your cooker, where you smoked it, that was a simple apparatus, how do you do simply fantastic results, good job!
I just found your channel and I am impressed with your talents and skills 👌. I'm a retired Fireman and was the Chef in the Fire 🔥 Department 🔥. Thanks for sharing your talents with me.
Great Vid. I like the way you get away from the every one else is doing A very different perspective on cooking style. Will be using your recipe for brisket this weekend, Thanks
Thank you and I am just bringing back the old school BBQ techniques that so many people lost the fun in and simplicity. Have fun with the cook and just pull it at 198-200 degrees and you can't go wrong.
I did my brisket almost exactly how you did except I have a little electric smoker. I cooked for 12hrs. Came out beautiful. Thank you for your advice. One day I'll have cooking options as well.
It’s great to see who you take the time out to show everyone who to cook the right way .learning something knew about B.B.Q, and who to make your meal better and very delicious.
My 26in weber kettle is what i exclusively use for briskets. I do fat side up on the kettle, when i used to use my weber smokey mountain i go fat side down
I had to go to Walmart and buy some lard and a brisket. It's marinating in my refrigerator right now. I plan on bar-b-que tomorrow. I'm using sugar maple and apple wood. I am also going to make your mopping sauce tomorrow. Looking forward to having a few friends over and enjoying their company and a cold beer.
Excellent work on the Pit Barrel Brisket Bud! Your videos, techniques and foods are fantastic. I like that you are real and genuine. I have a Pit Barrel and use it often. Thanks for this great video. I can really appreciate the efforts involved in making this. Have a great weekend!
I love the fact that he doesn't trim the fat from the beef brisket; and, he sprinkles the black pepper from the can rather than make an irritating show of using a pepper grinder like most cooks do on their shows.
I just found your channel today and WOW that brisket looked amazing. I am watching it again with my wife now. I am going to smoke one Friday for her birthday and I am going to try your method on my homemade uds. Thxs for the video.
UPDATE So I got up at 5 this morning and started the fire in my uds and had the brisket on at 6. Pulled it at 12:45 and rested until 3:30. Followed your process to the T and it was amazing. Everyone wants me to make them all this way now. Fine with me, less than a 7 hour smoke and amazing great results. Thank you again for sharing with us your expertise as a pit master.
@@ronm8306 Hay that is awesome the drums cook that Brisket like no other lol glad you had a great cook and thank you for the great feedback. The main reason it came out fantastic is because of you and your skills. You're a true Pitmaster now welcome to the family.
Great Video. Super presentation. I had to laugh when he said that he had like 50 smokers and grills. I do too! Well maybe not 50, but a lot! My wife thinks I am crazy. He is right. Each grill or smoker has a purpose. I have cooked cheap brisket just like this on a pit barrel smoker and it always turns out great.
Thank you for your reply sir my son and I sit back and watch your videos all day long you are truly a MasterChef it you had a restaurant we would move in 😂
Thats the way to cook! No need for 10 different ingredients added , no huge fire, let the fat give the meat that flavor & natural juices. My favorite cook/BBQ master right here!
Right! lol got to let all that fat work for you why not. Thank you for watching and Happy New Year!
My mind is blown, I'm going to have to rethink my whole bbq game! This is a terrific channel. I can't believe I just now found it
This is how my dad cooked briskets and he always has. This is Old school. When we moved to Texas everyone would look at him like he was crazy. FAT side down!, WHAT! MOB! WHAT! But when they gave it that first taste, everyone was asking can Leroy the cook the brisket for Thanksgiving and Christmas. I grew up starting cooking brisket in the Texas way for a few years. Then I came back to old tried and true and to this sticking with it. If I could give this video a 1000 thumbs up I would.
lol as long as you came back to the way your dad did it that's all the matters great story and thank you. I give you a thumbs up on that.
Funnily enough the old school in Texas is direct heat too. The super trimmed offset stuff really exploded in the 90s. Meat City market in Giddings still do direct heat briskets.
@@bbqsouthernstyleWhat's the point of the two metal bars? They don't seem to serve any purpose. 8:22
@Stargazer69 the bars control the heat by controlling how much oxygen enters the barrel.
If your fire starts to die down you can remove a bar or both.
@@joncrall4628 okay, thanks for that information. 👍
This feels authentic, real. It’s hard not to like him. His chill calm manner is soothing.
He is clearly knowledgeable. Who doesn’t like learning something new?
The final product looks delicious.
From a fellow smoker....
This is one of the BEST Brisket videos I've seen. Much respect 🙏
Thank you!!!
I appreciate that!
@@bbqsouthernstyle This guy is a star!!
hey im a smoker to mate but ive never cooked anything 😉👍
That look goo@@adam8822good
I cannot believe I am only now finding this man's channel. 52 smokers of various types and did this select brisket with no trimming and it came out like a champ. I follow mostly the new school guys from Texas, but I love learning Q from all over the US.
Thank you and thank you for watching sir, we bring old school and new from around the world. Always good to mix it up a bit.
@@bbqsouthernstylehuge fan..any tips for cooking this on a barrel charcoal grill to finish in 6 hrs? Temp?
great video to understand 😂
My girlfriend is a carrot named June.
@@bbqsouthernstylewhat are the rods for? Purpose?
Doesn’t matter what channel, when I see a fire brisket I’m clicking
LOL true
Man you have a great voice to narrate this.
Thank you kindly!
I'm on my second brisket now with your recipe and method. The first one was hands down the best brisket I've had anywhere or cooked myself. And I'm hyper critical of my food.
lol Thank you so glad I could help.
This is the best brisket recipe I've seen. Very easy, straight forward and no nonsense and the final product had my mouth watering. Thank you for sharing.
You have to be an inspiration to everyone who loves barbecuing, grilling, and cooking in general. I love your delivery. Excellent teacher! Thanks for making this video.
Thank you so much. Glad to have you watching welcome!
I love how you keep things so straightforward and show us the no-nonsense fundamentals of amazing southern BBQ. There's no better style of cooking on this planet! Well, that's my opinion anyway.
Thank you well said.
I agree bit what are the 2 pieces of rebar for? Is that to raise your grill up another level when you need it higher?
@@ronwilson5476 I was wondering the same thing.
The bars are to hang the food if you choose as in cooking racks of ribs, and you always cook with them in as they stabilize your cooking temp
Yes I agree.Skills
Truthfully man that was probably the best looking brisket I’ve ever seen. Thank you for sharing. Can’t wait to try. It looks absolutely delicious.
I appreciate that!
You followed my cardinal rule, " Don't overthink it ". I learned almost the same technique from old friend about 25yrs ago. Although he didn't mop, his method was virtually the same. Your calm demeanor was refreshing to watch. IMO, bbq should be relaxing and enjoyable. You did just that! Thank you.
Thank you for that and thank you for watching your comment said tons.
I’m just going to call you the COOKER KING! That brisket is a thing of beauty 😘
I love it! Thank you and thank you for the nice compliment.
It was interesting seeing a different take than the Texas style brisket that basically everyone on RUclips does. I'll admit I was a bit skeptical when you said it was only going to cook about 6 hours. That looked like a 10 hour size brisket at least. Your results made me a believer. I may have to come back and take some notes before my next brisket cook. Salute!
Ten four your always welcome on the block thanks for stopping by.
At almost 50 yoa and born and bred Texan, this is how I have always done brisket. The "Texas style brisket" is a generalization so the industry can talk about differences.
My granddaddy to my dad to me as a 10 year old and I’m 57 now. We’ve done our bbq old school. Enjoyed your video and it proves old school has always works. Take care I’ll be watching.
Yes sir so many people try and reinvent the wheel and lost family past down recipes die. I'm using my God given gift to keep that old school tradition going. Thank you for watching and great to have you aboard sir.
Amen brother! love your style! Thats pretty much how I cook mine...thanks for the lard tip!
Thank you! Any time my brother.
That’s money! We doing it Southern Style!!!
Thank you sir.
Where is your silver youtube plaque? You deserve one. Thanks for the awesome videos.
Good question!
😲 WOW! You are the Indiana Jones of Southern style BBQ🤠. I loved the wood and charcoal combo. I do that myself got laughed at couple times for doing it, however everyone that cooks has their own signature to their art. Truly amazing technique; very old school. Appreciate the used of aluminum 👍 and all the gloves as well as explaining the types of gloves 🧤🧤🧤 you are a great foodie. Your setup is great. 52 cookers means, each one is different💯. Knowledge/style, flavor and hygiene that's what great cooking and recipes are about. Five Stars🌟🌟🌟🌟🌟
Thank you so much and your so right on the coal wood combo. Old school allll the way, lol, so glad to have you watching and welcome to the channel.
I prefer the coal & wood combo myself. Wood is good but I don't like the way it can overpower food, especially if you have the wrong wood such as mesquite.
@@bbqsouthernstylewhere do I get a smoker like that?
@@michaelkirschner5776Aldi's usually has them stocked up in the frozen goods section.
I usually don't finish watching these types of cooking videos, especially Brisket Smoking.
You are the only one who doesn't cut off the fat In all the videos I've seen and I think the same as you.
I learned something new today or something Old School ,either way this is method I will start using, with your permission of course.
I really appreciate the way you presented this video, very informative and the calmness in your voice is something you don't see much.
Thanks very much for posting this, you now have a new subscriber and I will definitely check out your other videos.
LOOKS DELICIOUS 😋..
Thank you so much and yes I leave that fat on because a pretty Brisket is not a tender one the fat is my heat bumper. Thank you for the sub and I do hope you find great content in some of my other video's. We also have a new channel Side Dishes and More you can see other food videos on Aswell. Smoke on my friend.
YES SIR LOVE THIS CHANNEL OLD SCHOOL
I'M FROM THE STICK NOT BRICKS
I hear you brother. Much appreciated.
This dude is the bad ass of barbecue smoking the best I ever seen and i seen a lot of them. Aka cookiemonster from Latta sc keep it smoke ing
Thank you my friend, much appreciated. And thank you for watching
You sir saved my day. I’m doing a beef brisket for friends tomorrow and your video was so helpful. Thank you, idd hang on your porch and just eat meat with you any day. Tyler from Edmonton.
Thank you! let me know how your cook was and what kind of cooker was used to cook it.
I can honestly say that after watching 100's of brisket videos that is the best looking one I have ever seen! Fantastic job Sir!
Thank you, Direct heat is always the way, to go and that's Walmart brisket lol
Great video man! I have the same barrel. To many RUclipsrs are all about buying expensive briskets and trimming them to look pretty. Bbq is about making a cheap piece of meat taste good. I think most RUclipsrs put people off with all their “rules”. You do it how it’s meant to be done👍🏻
100% spot on sir. Thank you for watching.
What is the rebar for
@@johnshelley7330 hanging ribs or chicken
Perfectly said!
@@johnshelley7330 the bars control the heat by allowing or restricting oxygen through the holes. If your fire starts to die you take one or both bars out
Hey brother, thanks! I was looking for the best way to do a brisket in my PBC and you did not disappoint!!
Glad you enjoyed it
I went down the brisket rabbit hole and this video makes the most sense to me. Keepin’ it simple! Thank you for taking the time to make this video. By the way seeing all you BBQ/grills/smokers makes me think if you played guitar, you’d have HUNDREDS of guitars! God bless you, sir!
Thank you I love simple and yes if I had a guitar passion I would lol
Your channel is what ive been looking for. Im from Alabama and am a big fan of traditional southern cooking.
Awesome! Thank you and welcome.
This was a "master class" smoke show! Thank you!... im drooling!
LOL Thank you and sorry for the Drool
WOW!!! Simple and the best brisket we have ever had!!! Thank you for sharing this.
Nice! you are so welcome.
You explain how to barbecue with simplicity. I feel like I can do it! Love the teachings and this channel.
You got this Go for it life is to short not to try lol and thank you for your support , we all need a hand up.
I liked the fact you didn't trim the brisket--especially cooking over direct heat. That fat cap will help protect the meat--and give incredible fat-smoke flavor as it drips over direct coals! Excellent!!!
Excellent Stuff!!! Ive been cooking southern style BBQ all my life. Your style reminds me of my Dad. He started teaching me how to cook/grill when I was around 10 years old. I'm now pushing 60yo and this video was a TOTAL inspiration to me. Keep doing what you do.... I have just now stumbled onto your channel but I WILL check out all your videos.
Thank you. I very much appreciate you
Awesome brother !!!!! Thank you for the lesson !!!!!!
I really like the way you explain everything I have no questions you covered it all and make really easy to understand - good job
I've never smoked brisket, but now I want to... Looks delicious 😋
You should!
I used your exact same technique on that 12 pound shoulder clod I mentioned previously - worked perfect - 6 hour cook on my direct heat cooker - everyone loved it - after I removed from the foil - I wrapped in butcher paper and let it rest 14 hours in my warmer
Good stuff! I remember you asking me if that would work and I said yes. Way to go sir.
Thank you, Perfect, I needed this Vid so Badly, God Bless you . Wonderful!
Glad it was helpful! Blessing too you.
Now I'm hungryyyyy, thanks.
Anytime thank you.
Sir, as a native Texan I appreciate your brisket techniques and the fact that you put the lard on the fat cap God bless you lol. It looks beautiful and I wish I could get a taste.
Lol That you, Got to love the lard lol
The passion in your voice, it's true love for food and how it's made. Keep it up!
Thank you! Will do! I do love the food now lol
This charcoal/wood technic is incredible. Thank you. I have a 22” Weber. Don’t have splits but used hickory and apple chunks. I had a few chicken thighs and Italian sweet sausage. Nice smokey flavor but not too Smokey. Love the hat. I love the education you provide too. Been smoking and grilling for years but you offer a new approach.
You are very welcome; sir and I am just putting out content I would like to see. Sounds like you know what you're doing. And having fun doing it. Thank you for your great kind words. Stick around don't go anywhere.
Looks delicious and it must taste good.
Awesome and genuine! Would love to eat this guys food 🤣 Glad I was divinely led to this channel today!
Amen! and welcome. Glad to have you with us.
Today was my first ever brisket. I literally followed your recipe including the Walmart select brisket. To be honest......it wasn't that bad. I need more practice on my drum smoker but everyone loved it. Very few leftovers. Thanks for the great video...Sticking around. Not going anywhere.....
Nice that's great to hear, big pressure on the first brisket but sounds like you nailed it. Great job.
I followed you family recipe and it was great.
Glad you liked it! From my family now to yours. Always a good thing to share the love. Thank for the great feedback.
I enjoy watching country style
I like no big deal 👍💪😎 love old
School
Best looking brisket I've seen in years. Thanks for sharing!
I appreciate that! Thank you!
Loved the add-ons to the 55'er. Horseshoe handles, great!!
Right on!
@@bbqsouthernstyleDid you make the barrel smoker yourself, or did you buy it? If you bought it, can you post a link?
I like everything that present❤,sooo smooth n genius with it.SOUTHERN STYLE!!😊
Thank you very much
Brada awesome content 👏 👌 thanks from Honolulu big Al MANOA VALLEY
Thank you Hawaii and welcome
I love this,..im going to start doing it this way...it absolutely makes sense...so delicious.💯😊👍 cheers🍻🍺🍻
I'm new to your channel. I once went to barbecue school back in the 90's. I've since gotten away from cooking on the grill. Looking at your channel is very inspiring. I will get back to barbecuing thanks to you. Thanks again for sharing your expertise.
Thank you and happy to have you. Grab a Weber kettle and join the fun.
This channel is a hidden gem!!! I can't wait to try this
Thank you, Scott, and welcome to BBQ Southern Style we're just vamping up strap in your in for a ride.
great BBQ loving it the way you make it ,remembering my golden days
Thank you very much lol
My new favorite BBQ channel
Thank you brother
Sending good energy from the Carolinas 🙏
I appreciate that sir glad to have you watching. Thank you and God bless.
I have a family reunion tomorrow and this is on the menu. This guy is amazing
Brother BBQ Southern Style is on the ways lol
Very impressed on the way you do your brisket. This will be my way the next time because this method makes good sense to me.
Please do!
I only have four cookers and my wife thinks I have too many! I’m 48 and remember my grandma cooking with lard when I was a little kid but haven’t thought about it until seeing your video. Brisket looks amazing!
Thank you! One can never have too many cookers lol
Lard is like major not good for your body? Is there a less harmful form of lard?
This weekend will be my 1st time smoking beef brisket and I'm going to try your recipe, I'm even going to Walmart to purchase the brisket. I'll let you know how it goes.
10-4 have fun.
He did a fantastic job, and you kept your kitchen controls airtight, whatever recipe you stuck to that’s what you used, and it yielded the result. That brisket looked fantastic, in your cooker, where you smoked it, that was a simple apparatus, how do you do simply fantastic results, good job!
Thanks so much! 😊
Yessir that’s as good as it gets right there the pull test told me everything
Right!
Sometimes I love to come back and watch the older videos to stay on point on different styles
Lol nice! I made a lot, and still have a ton more on the way. Season 5 is rolling out soon.
I just found your channel and I am impressed with your talents and skills 👌. I'm a retired Fireman and was the Chef in the Fire 🔥 Department 🔥. Thanks for sharing your talents with me.
Any time sir and hot off to you for saving lives God Bless.
The lemon 🍋 makes a nice presentation
Thank you!
Great Vid. I like the way you get away from the every one else is doing A very different perspective on cooking style. Will be using your recipe for brisket this weekend, Thanks
Thank you and I am just bringing back the old school BBQ techniques that so many people lost the fun in and simplicity. Have fun with the cook and just pull it at 198-200 degrees and you can't go wrong.
I did my brisket almost exactly how you did except I have a little electric smoker. I cooked for 12hrs. Came out beautiful. Thank you for your advice. One day I'll have cooking options as well.
You are so welcome and thank you glad I could help you.
That's the way brisket should be at barbque places but I can't find it that moist👍💯
It’s great to see who you take the time out to show everyone who to cook the right way .learning something knew about B.B.Q, and who to make your meal better and very delicious.
Our pleasure!
Your cooking style is really great. I've been a little afraid to do a brisket on my kettle, but I'm going for it now, lol. Thanks!
My 26in weber kettle is what i exclusively use for briskets. I do fat side up on the kettle, when i used to use my weber smokey mountain i go fat side down
What was final temp when you pulled it after extra 2 hours ?
As soon as I saw the grille collection I subscribed.
Thanks for the sub!
I had to go to Walmart and buy some lard and a brisket. It's marinating in my refrigerator right now. I plan on bar-b-que tomorrow. I'm using sugar maple and apple wood. I am also going to make your mopping sauce tomorrow. Looking forward to having a few friends over and enjoying their company and a cold beer.
Sounds great! Have a Great time.
I really enjoyed your program. Thank you!!!!😊
Glad you enjoyed it! Thanks again.
@@bbqsouthernstyle I live in Vietnam these days.. but lived in Georgia for decades. And watching and listening brought back many good memories.
Thank you for the ladle. Mops are cute, but harder to clean and sterilize. I like your style. Old school. No fancy seasonings.
So true! Thank you for watching
I’m ever trimming a brisket again. Thank you for saving me some time!
Any time!
You made it look EASY
I Try lol
Wow best brisket video I've ever seen basic and old school
Thank you. Glad you like it.
Excellent work on the Pit Barrel Brisket Bud! Your videos, techniques and foods are fantastic. I like that you are real and genuine. I have a Pit Barrel and use it often. Thanks for this great video. I can really appreciate the efforts involved in making this. Have a great weekend!
Any time sir and you as well have a great weekend your kind words travel far.
I just found your channel down the RUclips rabbit hole. I appreciate how thorough you are in your explanations. 🙏🏾 thank you
Awesome! Thank you! and welcome.
I love the fact that he doesn't trim the fat from the beef brisket; and, he sprinkles the black pepper from the can rather than make an irritating show of using a pepper grinder like most cooks do on their shows.
I am glad that I watched this one, finally.
Your ready now!
Have to do this next summer as winter is coming. Saved video, thanks brother.
Any time!
Thank you, I have this same smoker, but have always been afraid to “ruin” a wonderful cut of meat like that. Now I’m stoked to try it !!!!!
You can do it!
I'm a shoulder and rib and ham guy, but after this I just went to brisket..Alabama style babeee!.
lol yes sir do it it up.
Refreshing to see the basics...with thorough info...professional delivery...good camera work..
Subscribed!
Thanks for the sub!
Good the take it back the simple days lol
I just found your channel today and WOW that brisket looked amazing. I am watching it again with my wife now. I am going to smoke one Friday for her birthday and I am going to try your method on my homemade uds. Thxs for the video.
Your so welcome and a big Happy Birthday to the wife. Keep the cooker around 280 degrees and thank you for watching.
UPDATE So I got up at 5 this morning and started the fire in my uds and had the brisket on at 6. Pulled it at 12:45 and rested until 3:30. Followed your process to the T and it was amazing. Everyone wants me to make them all this way now. Fine with me, less than a 7 hour smoke and amazing great results. Thank you again for sharing with us your expertise as a pit master.
@@ronm8306 Hay that is awesome the drums cook that Brisket like no other lol glad you had a great cook and thank you for the great feedback. The main reason it came out fantastic is because of you and your skills. You're a true Pitmaster now welcome to the family.
I really like your way of cooking a brisket ,I will try it ,thanks for your videos,😀😋😋😋
My pleasure
I was skeptical at first ,but now I want to smoke one like that. 👍👍
LOl
It's look delicious and I like the way you broke down how to cook the brisket real simple.
Thank you.
That is one beautiful brisket!
I am definitely following this technique for my next brisket.
Thanks so much for sharing
Our pleasure!
I gotta try this!! God bless you for sharing!!!
I have once thing to say.. I wish I lived next door to you. If only for the great smells which would waft over the fence. Top job Sir.
Excellent video, great pointers and can’t wait to do my own.
Honestly the brisket looked like a little baby wrapped in foil…
Delicious! Southern Style
lol thank you .
Dang that brisket looks delicious
Thank you!
I've been trying to explain to my wife the "options" aspect of BBQ! Love the vid.
LOL most wives don't understand just like we don't understand the wife shoe options.
@@bbqsouthernstyle Very true! 🤣
Great Video. Super presentation. I had to laugh when he said that he had like 50 smokers and grills. I do too! Well maybe not 50, but a lot! My wife thinks I am crazy. He is right. Each grill or smoker has a purpose. I have cooked cheap brisket just like this on a pit barrel smoker and it always turns out great.
Thank you so much for watching
Simply the best. Great video on your style
Glad you enjoyed it!
Thank you for your reply sir my son and I sit back and watch your videos all day long you are truly a MasterChef it you had a restaurant we would move in 😂
I appreciate that LOL thank you. Glad to have you with us Sir!
Food looks great. And from the ride in your atv to pick up some wood for your smoke , you have a nice place. Brad & Sherri in Dallas
your amazing great video great presentation nice voice great BBQ.
Thank you so much 😀